Directions

In a large skillet, toast seeds over medium heat for 2 minutes, stirring often. Add sugar and seasonings. Continue to cook and stir until sugar melts, about 4 minutes. Spread mixture on waxed paper to cool.

In a small bowl, whisk dressing ingredients until smooth. In a large salad bowl, combine the spinach, cranberries, cheese and pumpkin seeds. Serve with dressing.Yield: 10 servings.

Originally published as Pumpkin Seed Spinach Salad in Taste of Home Halloween Food & Fun
2008, p12

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I find it not only delicious, but very versatile . I add sliced red onions, and have varied the cheese (blue cheese or feta). I tried it with a mixture of spinach and field greens - delicious!!! A real winner."

"I made this salad for a family gathering and it was amazing! Everyone loved it - even those who do not usually eat spinach. The dressing is delicious and definitely makes the salad. Only recommendation would be to toast seeds longer than 2 minutes - until they are golden. I can't wait to serve it again!"